Vines: Lambrusco montericco, ancellotta, salamino
Features: Sparkling dry
Vinification: In red at the controlled temperature
Natural fermentation: Charmat into pressurized tanks with naturally sweet must and selected yeasts at 18° C 
Tipe: Dry 15g/l sugar
Alchol: 11 % vol
Colour: Dark ruby red with violet hints

Taste: Velvety, a little sharp, fresh and bodied
Scent: Distinctive, fruity like raspberries
Foam: Violet and persistent
Growing area: Reggio Emilia
Harvest: September - october
Ageing: Within 2 years
Temperature: 8 10 ° C
Box: 6 bottles 75 cl, 20 bottles 37.5 cl

Pairs well with:
Produced to celebrate the Patron Saint of Reggio Emilia, it is suitable with all Emilia – Romagna traditional cousine, particularly with that of the Reggio Emilia

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